Козий Камамбер! Сыр для Ценителей! Goat Camembert!

Among goat's milk cheeses, this cheese occupies a special place. Cheese lovers should definitely try it, but the milk has to meet the highest demands, it has to be PERFECT! INGREDIENTS Milk - 4 l; Mesophilic starter: 0.18 g (1/8 tsp) starter MM 101; or 0.09 g (1/32 tsp) starter Uglich Bioantibut; Penicillium Candidum - 0.02 g (1/64 tsp); Geotrichum Candidum - 0.05 g (1/64 tsp); Calcium chloride solution - 0.6 ml (1/8 tsp); Liquid rennet - 1.25 ml (1/4 tsp) or dry rennet - 0.2 g; Salt - 1 tbsp. Cooking recipe 1. Pour milk into a saucepan, heat to 36C. Remove from heat. 2. Sprinkle mesophilic starter and both types of mold onto the milk. Let stand for 2 minutes to allow the powders to absorb moisture. Then stir the entire volume of milk with a slotted spoon using smooth movements from top to bottom. 3. Dissolve calcium chloride in 50 ml of water, also dissolve rennet in 50 ml of water. Add both solutions to the milk and stir. 4. Cover the saucepan with a lid or towel and leave for 30 minutes to form a curd. 5. Check the formation of the curd. The curd should separate cleanly from the whey. If this has not happened yet, leave for a few more minutes. 6. Cut the curd into 1-1.5 cm cubes. 7. Stir the mixture slowly for 10 minutes. During this time, the curd will compact and more whey will separate. 8. Drain off most of the whey. It is necessary that a thin layer of 0.5 cm covers the curd. Add 1 tablespoon of salt and stir. 9. Take a grid or drainage container for draining liquid. Place two camembert molds with a bottom. 10. Transfer the curd evenly into the molds. Compact the curd in the mold with your hands so that more whey separates. 11. Once you have put all the curd into the molds, leave it to settle for 30 minutes. 12. After 30 minutes, the cheese will have compacted, and you need to start turning it over. 13. If you are using camembert molds without a bottom, cover the molds with a drainage mat and turn them over. The cheese in the mold will shift to the bottom and will self-press in the other direction. If you are using molds with a bottom, you can simply pull out the head of cheese, turn it over and put it back in the mold. 14. For the next 3 hours, you need to turn the cheese over every 30 minutes. As a result of this process, the cheese forms a dense head. 15. Leave the cheese in the mold for 3 hours. 16. After 3 hours, remove the molds. Leave the cheese on the drainage mat for 3 hours so that the cheese dries out. During this time, the cheese will compact further, settle and expand a little in width - you get a head 3 cm high. 17. Now you need to put the cheese to ripen. To do this, take a food container, put two layers of paper napkins on the bottom, a drainage mat on top, and cheese on them. 18. Close the container and put it in the refrigerator for three weeks. 19. The cheese should be kept at a temperature of 4-6 C, it must be turned over every day so that the mold grows evenly. 20. After 3 weeks, the cheese is ready. You can wrap it in special paper for Camembert or leave it in a container without paper. Store in the refrigerator, use within 2 weeks.